Category: Lifestyle

Apollo Asala

In 2011, I kicked off the EU Embassy Run as a casual run on a whim. I coerced a couple of friends to join and for the last several years, a small gaggle would gather at the French Embassy and run 13 miles visiting a dozen tightly-packed embassies along the way, ending up at the Austrian Embassy in Van Ness in NW D.C.

By 2014, I wanted to expand the run, so I contacted Rick Amernick to post the event on the DC Capital Striders homepage. Surprisingly, 40 eager runners signed up. We were indeed bursting at the seams, but there was room for one more stowaway — Apollo who would fly alongside and blithely perch on people’s shoulders. Apollo was a veteran runner who has enjoyed going on long-running excursions with me throughout this sociable city. Naturally, Apollo loved to fly, but with his wings clipped, he wouldn’t go too far, normally to the nearest shoulder or to a low-hanging limb.

On May 10, 2014, the jaunt started at the Embassy of France and followed Reservoir Road through Georgetown, before climbing uphill on Wisconsin Ave.

Then we meandered our way through Embassy Row visiting Greece, Ireland, and Romania successively.

There were a lot of cultures to experience and of course fabulous food tastings not to mention the most magnificent, crisp lagers this side of heaven.

Motivated by the allure of fresh hops, we steadily climbed Mass Ave until we reached Netherlands, Belgium, Hungary, Czech Republic, and Finland.

My neighbor, Quentin Cummings ran along and was more than eager to imbibe on traditional European beer along the way.

Throughout the run, we proudly raised the dark blue flag with a circle of twelve yellow stars and ran at a steady pace until reaching Austria and Slovakia on International Drive. There, we celebrated and rejoiced when we reached the coveted black and white checkered flag.

“Say, the run is picking up speed with D.C. locals. Why don’t you organize an official run next year? Have people register online so people can commit ahead of time,” Rick suggested.

“That’s a great idea. Charge a nominal fee and raise money for charity. I can also get T-Shirts printed out and put our logos on the front.

Orlando Darden Jr

To have the honor to lead 45 amazing runners, along a scenic, occasionally hilly 13-mile journey starting from France and ending at Austria. All enjoyed a diverse cultural experience! Thank you Runin Out for creating such a fun and memorable event and thanks to #RunnersWorld for enduring the busy streets to photograph our entire run! This year’s event turned out to be an awesome adventure! Next years promises to be EPIC!

The week after the run, I gave Rick a call.

“Hey remember that Lebanese bistro on Connecticut Ave that we passed on the way to the Hungary and Czech Embassies?”

“Yup, the Taverna. Love their hummus — great protein-infused snack to fuel up right before a long run.”

“Well, we can’t make Lebanon a part of the EU, but we can definitely host a meetup and entice runners with healthy Mediterranean cuisine paired with a high-energy form of dancing?”

The following week, runners from all over the DMV came in droves to appreciate the benefits of consuming hummus with tahini and shaking hips to develop core strength.

Asala’s willowy arms and legs moved in synch, captivating and charming Lebanese guests and runners alike. Her trademark was attractive and personable, and she was easily able to entice hardy runners to join her.

Rick raised his arms like a ballet dancer. “Have to say, this is the most exotic event, we’ve hosted so far. Great way to train for a marathon.”

I raised my arms in unison. “You guys are totally hot. Women dig dudes who can dance.”

Orlando swung his hips smoothly like Fred Astaire. “Yes, that was a blast. Enjoyed balancing the air cake on my head. That was no joke a cakewalk.”

Asala reached over to pick up a prop. “Glad you enjoyed it. Since you thought it was cake, you can balance my sword next time. And you better not drop it on your toes.”

Orlando picked up the curved sword and felt the sharp blade with his hand. “Yes, that does seem quite dangerous. Girl, you got talent.”

“Next time, I’ll bring my Shamadan Candelabra. Men who incite danger are inspired by the sight of fire.”

I used a spare tablecloth to mimic Asala’s magic motions. “My personal favorite are Asala’s wings. They’re colorful and shiny and quite dramatic.”

Rick took a large bite from his shawarma slider. “And the food was indeed healthy and appetizing. If I ate here regularly, I wouldn’t need to run every day.”

“So happy you all enjoyed it, and I am thrilled with the audience participation. I perform every Thursday. Tell all your friends to come — it’s more challenging than yoga and more fun than running.”

Charlie came by to check on the setting of the tables. “Yes, we need to fill up the restaurant. We love to bring in new guests who will also enjoy our food.”

I raised a glass of Cabernet Sauvignon to my lips. “How ‘bout we host a fundraiser here next time. We can just host RUNINOut events in conjunction with Asala’s performances.”

“Well get our fattoush and tabbouleh featured prominently online, and we’ll be happy to provide you with all the hummus you want for future events and fundraisers.”

“Thank you so much, Charlie! Can I have another Almaza please?”

“Don’t you think you’ve had enough already? BTW, next week, you should visit Grace, the owner, at the original Taverna in Arlington. Maybe she’s got more work for you to do. I know they need a new website to feature all their locations.”

In the following months, we held fundraisers for We Are Family Senior Outreach Network and the Association of Young Americans. Together, we had saved the Raqs Baladi events from the chopping block.

The working relationship with Lebanese Taverna, local meetups and Asala El Masri would pay off splendidly for months to come.

July 15, 2022
The Skies are Gray

Donald “Clay” Clay, an Air Force veteran, was enjoying his stogie while chit chatting with friends, watching boats slipping by. On every weekday afternoon when the weather is fine, he and a half dozen of his perennial friends such as Robert “Bleu” Jones and Kimo Tavares gather at the Slip Inn to chill, booze up and snack on the crowd-favorite George wings. No one knows for sure why they call them George, but rumor is one of the cooks from the earliest days in the 80s came up with the secret breading.

The Tiki bar and restaurant wasn’t located in the Navy Yard, Old Town Alexandria or the National Harbor — places packed with tourists. Instead it was tucked away at the edge of Joint Base Anacostia Bolling, a well-kept secret amongst retirees. That’s why Clay, Bleu and a handful of old timers made it a daily ritual when the clouds are clear and the skies are blue.

And the weather forecast for the next three days was bright and promising. There was a ton of activity as military personnel and their families kicked off the glorious weekend with Country Western Night featuring a local, up-and-coming talent.

Sara Gray is a singer, song-writer from Indian Head, MD., just down the beaten river in Southern Maryland. The first time she sang in public was at the age of three on a cruise ship — from the soundtrack of the Teenage Mutant Ninja Turtles. She watched her father sing in his local band, then started performing at church and has rendered the National Anthem at various community events. At 16, she wrote her first song and her budding repertoire focuses on country and classic rock. For the last year, her schedule has been in high demand, opening for country stars such as Toby Keith, Dierks Bentley, the Zac Brown Band and Luke Bryan and performing all over the DMV.

Sara Gray covering”Cowboy Take Me Away”

Sara Gray loves audience participation

“I’m so happy to be on the stage where I feel right at home. I love getting the crowd involved, clapping, dancing and singing along. They inspire me.”

Justin Voskuil bartending at the Slip Inn Tiki Bar

Sara Gray singing her original “One of A Kind”

Photos by Skvora limited media

July 14, 2022
Sandoval

Richard Sandoval doesn’t need any introductions or promotions. That’s why I was delighted when the General Manager of Zengo, Frank Ortiz, agreed to have me write a feature story to spotlight their new menu items. I invited Anca Grindeanu, a bartender at the Carving Room, to be a guest blogger for RUNINdc

Before the MCI Center, the home of the Wizards and Capitals was built in 1997, Chinatown was struggling with many restaurants and stores barely hanging on. Then came a wave of restaurants owned by celebrity chefs, such as Zaytinya by Jose Andres and Zengo by Richard Sandoval, which opened as Chinatown became less Chinese.

Zengo which translates to “give and take” in Japanese served up trendy fusion food in an upscale, eye-catching setting. One of the first things that struck me when I walked in was the mysterious orbs hanging from the ceiling as I ascended the stairs. The walls were full of colorful textures and murals with decor from all around the world.

Zengo was a sexy place to get a seat and be seen. Centrally located next to the Chinatown Metro, romanticos and politicos came here to feel glamorous and enjoy the haute cuisine.

We sat at the communal table by the bar, and the staff served us their prix fixe menu.

I took a sip of my ginger-infused bourbon, a sniff of vanilla and ginger to my nose with a slight, almost buttery scent. “Hey Anca, how’s your ceviche and Peking duck tacos?”

“Incredible!” she replied as she sipped on her passion fruit cocktail. “The fusion of Asian and Mexican is surprisingly successful.”

Anca nursing a cocktail

“Yes, what a fun place with spectacular food infused with creativity,” I replied. “Richard Sandoval definitely covers all the bases here.”

Zengo which opened in 2005 was Richard Sandoval’s first foray into D.C.. Since then he’s opened El Centro, Masa 14, and Toro Toro.

“You should check out Toro Toro,” Frank suggested. “It’s a Pan-Latin restaurant that features Latin fusion.”

The next day I gave Heather Freeman’s PR firm a call, and we set a date for another food tasting event.

On June 19, 2014, we held our event at Toro Toro. There we were immediately transported from McPherson Square to South Beach, Miami. If Zengo was sexy and exotic, Toro Toro is glamorous and adventurous. Upstairs is Latin-American fare and downstairs is an opulent lounge where Latin performers take the stage with late-night salsa dancing. The decor is swanky and the atmosphere is cozy and intimate. It’s Zaytinya meets Fogo De Chao and the drinks are boozy and delightful.

As a steak aficionado, I had previously enjoyed the AYCE “Rodizio Experience” where the servers brought out Brazilian skewers and small plates ad infinitum for $79. But today, we would focus on small plates: sweet corn empanadas, plantain chips with smoked guacamole, swordfish dip, tuna tartare, fish tacos, grilled pineapple, and a lot of caipirinhas and mojitos. It also helped that happy hour was from 5-8 pm.

Everyone seemed to be enjoying the food, sangria, and killer conversation.

I found Yoomie Huynh and Kanita Williams at the hors d’oeuvres table digging into the corn empanadas and talking shop.

“You’re always catching me eating!” Yoomie exclaimed.

Yoomie Huynh and Kanita Williams

“I grew up in Staten Island with a large Latino community, and yo amor empanadas,” Kanita said. “Can actually taste the flavor and texture of the creamy corn filling.”

Yoomie took another bite and amazingly cramming down a pie never made her look any less attractive. “This reminds me of the khinkali — meat-filled dumplings — I had in the Republic of Georgia where I served with the Peace Corps in 2011.”

“And Chito take it easy on the caipirinhas,” Kanita warned. “Remember, you’re the host tonight, so you better act like one.”

“They’re definitely easy to drink, but hard to pronounce,” I replied. “And everybody already expects me to lead by example. Don’t forget I was in the Navy.”

“I guess you’re be visiting the bathroom often tonight.”

“As long as I can pet the cowhide on the door, I’ll be fine.”

The usual suspects, Wayne Manigo and Orlando Darden were large and in charge. A few bloggers were also in attendance such as Jessica de Jesús from the Dining Traveler and Laura Hayes from Best Thing on the Menu. Jess is a Marine Corps Reservist who was one of the first women to complete male/female integrated Marine Combat Training in 1997. She was last stationed in Brussels and is now a Marine Corps field grade officer. Khoi, from Albuquerque, NM is an Air Force officer stationed in the Pentagon. In his free time, he travels to major food hubs all over the country to satisfy his epicurean tastebuds.

Khoi Tran

“I only have three great loves: people, food, and travel. Everything else is a consideration.”

“You should become a chef then,” I suggested.

“I had considered going to culinary school after college,” he said “Cooking is indeed an honorable calling.”

“I happened to have attended culinary school, courtesy of the US Department of Veterans Affairs,” Wayne added. “And one of my favorite gigs was cooking for D.C. Central Kitchen. We got up really early to work in the kitchen, but it was for a good cause, so I couldn’t complain.”

“Yeah, I know all about working early in the morning and being sleep deprived,” said Sarah Berghoff, an ER physician in Southern Maryland. “But that’s commendable — taking a stand against homelessness.”

“And we’re glad you’re here. How’s work?” I asked. “Not too stressful I hope.”

“Busy as usual. But I always try to make time to go for a run and yes to attend RUNINOut events.”

“You’re the best sweet Sarah, and my hats off to all the doctors and nurses in the frontline who are saving lives every day.”

I was also delighted to see Deb Santos chatting with Khoi and Orlando. All three had met each other at Tara Temple earlier this month.

“How’s the website going?” She asked.

“I would be lying if I said everything is hunky dory. Have just been overwhelmed lately.”

“I’ve noticed you’re still drinking quite a bit — have you started cutting back?”

“I always have the best of intentions, but when I get to my events, my adrenaline just flows, and I can’t seem to say no.”

“Are you reaching a point where your body and mind start to wear down? You need to stop and check-in and give yourself an opportunity to heal.”

“Yeah, I know. it’s been a huge struggle for me. I’m quite disappointed at myself.”

“You shouldn’t be. You’ve accomplished so much with your startup and events. Stop dimming the light and start feeling your magic. Take a moment to reflect on all you have done, all you are doing and where you’re headed. Big things are happening — don’t hold yourself back.”

When guests were leaving, I made sure to thank everyone for coming.

“C’mon Sarah, for old time’s sake, let’s get a pic together,” I said.

“Ok, but only if you promise to send me a copy,” she said.

Sarah Berghoff

“Of course, it’ll be all over the internet by the time you get home.”

“Hey Khoi, please take a picture of us in front of the entrance. Are you staying for salsa dancing?

“Gotta get going for the next foodie adventure,” he replied. “Lots of restaurants to visit, too little time.”

“Well don’t let salsa get in the way of progress. BTW, how much longer are you going to be at the Pentagon?”

“I’ll be getting ready to deploy to Kosovo for a peacekeeping mission later this fall.”

“Lucky you – Kosovo is a heaven for food lovers. I hope you love the food there.”

“I’ve never tried any dish that I disliked. Food to me is just an extension of culture. It can be different from what I grew up eating. It can be unusual if I haven’t had it before. But I’m betting it will be surprising in the best way.”

“Then what do you think of durian or balut?”

“Tried them both. The smell actually doesn’t offend me.”

“Oh, I heard that Richard Sandoval will be opening a Toro Toro Gastrobar in Serbia pretty soon. Maybe you’ll get a chance to visit and enjoy the sights.”

“Wow, Chef Sandoval is slowly taking over the world, one restaurant at a time, and yes, I’ve heard that Balkan women are very beautiful.”

Orlando Darden Jr

Had a great time last night at a new D.C. Brazilian restaurant, Toro Toro with my very good friend Chito Peppler whose company, Runin Out was the host of last evening’s menu tasting event! One thing is for sure if you attend his events, you”ll experience cool restaurants, serving delicious foods, and you”ll get to meet/ network with some of D.C.’s most interesting people, who are guests at his events!

July 12, 2022
Absolute Thai

I met Wirut just outside the Irish Channel a year ago when he was opening up a noodle and sushi bar next door.

“sah-wah-dee.”

“Have you been to Thailand, the ‘Land of Smiles’?”

“Yes, Phuket, twice, both times by boat — when I was 5, living on a sailboat and at 17 on a frigate with the Navy.”

Wirut came over to show me some pictures of the beautiful island. “I’m from Bangkok but enjoy visiting Phuket. So much to see and do there just like D.C. and the cuisine is out of this world.”

“Couldn’t agree with you more. And I think it’s a wonderful idea to open up an Asian noodle bar here this side of Chinatown. There’s lots of noodle shops here, but almost all are Chinese – so an Asian fusion noodle shop will do well next to an Irish pub. They’ll come here to work off their drunk.”

And I would go to Absolute Noodle and Sushi to work on their website while slurping on udon noodles with bulgogi and sipping on Asian pear sake.

Like with many restaurants, I worked for a paycheck and a tab, so this was an excellent way to invite my friends for a meal and a chance for them to meet the manager and chef.

In early February, I invited food bloggers Jackie Woodbury, Bindesh Shrestha, and Simone Griffin, whom I had worked with on a writing project eons ago. I had not seen her since she spent a year working in China, and Simone loved Asian noodles.

Simone & Jackie reviewing menu with Wirut at Absolute Noodle

Working with Wirut also opened the door to working with their sister restaurant, Absolute Thai, down the road and owned by the couple Nay and Poupee.

Poupee showed me their outdated website. “We need to photograph all the dishes on our menu. Americans find Thai names long and confusing.”

March 11, 2014

I was expecting a large turnout. I invited a lot of friends as well as marketed the event on Meetup. For $5, you got a good sample of a wide variety of dishes from the menu.

The drunken noodles were perfectly spicy, smothered in basil chili oil. The pad see ew’s sauce was sweet and savory. The red curry with roasted duck was creamy with big chunks of pineapple. The curry puffs were crispy and flaky and stuffed with flavorful chunks of goodness.

Owners Nay and Poupee were happy to showcase their savory, spicy flavors to an eclectic group of desk jockeys who were delighted to get out of their cubicles and into the mix.

And I was pleased to greet every one of them.

Kanita serving Orlando Thai crispy wings

Kanita Williams enjoyed the Thai basil fried rice, and the crispy chicken wings with sweet chili sauce poured on top. “Helped a client get a DUI case dismissed today. It wasn’t easy, so everybody here, please catch a train or taxi home.”

“I’m walking, but if I ever get busted for a DUI, I want to be represented by you,” Orlando Darden said as he picked up a piece of chicken wing.”

“You know what Kanita stands for? K-eeps A-ll N-ationalities I-n T-rusting A-rms.”

Quentin Edwards took a bite of his shrimp spring roll dipped in peanut sauce. “Hey, Orlando, careful; those wings may be loaded with MSG.”

“That’s ok, cuz tomorrow, Kanita and I are going for a long run. She’s getting close to fulfilling her 10 lbs weight loss challenge. So I’ll allow her to splurge on special occasions.”

Jackie, Sophie & Yoomie

Jackie took a bite of her crispy vegetarian spring roll. “I’ll say this is a special occasion — a lot larger than the noodle place down the street. We must host an event together sometime.”

This event proved that Thai cuisine is loved by people from all around the world.

Natalia from Ukraine

There was Natalia, a woman from Ukraine, a graduate student at GWU who worked as a bartender at the Tabard Inn, a classic boutique hotel near Dupont Circle.

Sophie Mebarki & Timothy Kim

And Anne-Sophie Mebarki, a French girl who would be completing her bachelor’s from Catholic University this May. “I would like to work for a startup, and I love food. Are you hiring?”

“Absolutely, we have internships available. You should meet Suzannah, who speaks French fluently.

Yoomie Huynh admiring the shrimp noodles

Yoomie Huynh immigrated to Sioux City, Iowa, from South Vietnam with her family in 1985 due to the economic and social aftermaths of the Vietnam War. “Have you heard of Four Sisters in Virginia? Their family serves amazing Vietnamese dishes beyond pho.”

Then there was Quentin Edwards, who lived just a block from me in Anacostia. His Federal Emergency Management Agency (FEMA) office was a block from the Smithsonian Air & Space Museum. “I work only seven blocks from Chinatown, so I can come to more of your events.”

Quentin Edwards @ Absolute Thai

“Well since you love to run, you are welcome to join our EU Embassy Run this May? It’s kind of like a half marathon combined with an adventure race.”

“Absolutely, I’m planning to do a Tough Mudder this fall, so this will be a good forerunner.”

Photo Album

March 11, 2014

Absolute ThaiMarch 11, 2014

July 4, 2022
Pedicabber

The following weekend, Zach and I were in my Subaru Baja, driving at full speed on the N.J. Turnpike to NYC.

“Why are we driving up to the Big Apple just to pick up a damn rickshaw?” Zach asked incredulously. “Segways are all the rage on the Mall.”

“So we can hang signage promoting our brand and ride it all over town like a taxi cab.”

“Can’t you just buy one in D.C.?”

“There’s a premium for these three-wheeled wonders in the metro area. But in NYC, where their popularity was spurred, there’s a superabundance.”

Many tourists choose to ride the pedicabs instead of taking a bus or taxi because it allows them to observe the surroundings better and because the bikes can squeeze through heavy traffic. And sure enough, as soon as we crossed the Lincoln Tunnel, the busy streets of Manhattan were congested with taxis, bikes, scooters, and pedestrians. One pedicab driver just purchased a medallion to own a taxi and was selling his weaning out of the travel destination business. He was happy to let it go for $1800, and I was delighted to take it off his hands. We deftly squeezed the pedaled contraption on the bed of my Baja and with the handlebars hanging over carried it home to greener pastures. When we landed at the Mall and took her on a spin-down Constitution, she looked like a Lamborghini basked in sunshine.

“I will dub her Lil Yellow.”

“Yes, she looks sleek and shiny and will definitely turn some heads.”

“She’s not just for advertising. She’s to make a few bucks, and you’re welcome to ride Lil so you can earn extra beer money. How else is a scavenging Colonial supposed to survive? I know it sucks to be a non-paid intern.”

“Yes getting paid with cheeseburgers and subs gets old after a while. Yes, I’ll love to take her on a spin after class and see if I can coerce some stray tourists to pile on.”

“Sounds like a plan. And don’t forget we’re not licensed to charge a fare but can easily take donations.”

“Super, I’ll bring along my school work which I can tackle when there’s a lull.”

“Yes, please use your time wisely, and take the opportunity to learn more about the history and landmarks so you can better inform and entertain your guests.”

When Zach was parked at the green zone in front of the American History Museum, he spotted a pretty Persian girl with long brown hair and knee-high socks. Tall and tanned, she looked like a supermodel on wheels, and it was evident that she was passionate about her mission.

Her name is Shaadi, and she was a former elementary school teacher turned into an enterprising rockstar.

“How did you get into this business dominated by jocks, vets, and hippies?”

“Well, I got into an accident, and doctors found a tumor in my left leg. They removed it, and the tumor returned. When I was rehabbing on a stationary bike, it was challenging to have my right leg get my other leg to go around. So I made a pact with myself. ‘The day I can ride my bike again, I’m gonna ride for 50 miles, and I’m not gonna stop.’”

Shaady took Zach under her wings and got him up to speed on the history and background of this fledgling business.

Last summer, the Park Police started cracking down on pedicabbers on the Mall. They claimed we were cutting into the Tourmobile monopoly that the National Park Service had a long-term contract with. An operator was attempting to pick up customers in front of the Smithsonian Air and Space Museum when he was tased, tackled, and arrested.

“Damn, that’s harsh. So the Park Police Gestapo felt threatened, so they started suppressing our Eco-Friendly business model.”

“Yes, we’ve come to a truce now. I love your silly monkey logo, by the way. I’ve got six pedicabs and would love to advertise your brand on our backs.”

“Love how environmentally friendly this is,” stated a tourist from Maine. “Summer days are just roasting, and we’re too exhausted to walk up and down the Mall. Take your time and tell us all you know about the spots.”

When Zach wasn’t using the cab to shuttle tourists, Lil Yellow was employed during multiple events such as Taste of D.C., where we interacted with various vendors such as the Cupcakes Lounge. The multi-day culinary event along Pennsylvania Ave attracted some of the region’s best restaurants and lively entertainment.

People loved the thrill of the ride and they loved posing and shooting selfies. Even met a young, newlywed couple who deemed it quite romantic and were found smooching in the back.

“Are we allowed to drink inside the cab?” a passenger asked meekly.

“I don’t see why not. The only stipulation is that the driver can’t drink. But please buckle up.”

During our reconnaissance and cold calls with Suzannah, I would drive the pedicab and she would sit in the back waving at dumbfounded passersby. From time to time, we would pick up a sightseer or a tipsy passenger bar crawling along H Street. Lil Yellow was our lucky charm. We were able to negotiate business with Biergarten Haus on H St., Ulah on U St., and Jake’s American Grille in Chevy Chase.

Our pedicab and signage got a lot of attention, and we were invited to provide complimentary rides during the H Street Festival, the quintessential 10-block street party featuring live music, karaoke stages, live music, and yes, even belly dancing.

It was a sweltering, hot day, and many people were tired of having to walk from 3rd to 14th street. My illustrious intern agreed to provide rides as long as I provided refreshments and he kept all the tips.

When we weren’t providing rides, guests enjoyed using our cab as a photo op, and we were happy to oblige.

Every year, the British-themed double-decker bus would be parked in front of The Queen Vic where Newcastle Brown Ale flowed like the River Thames.

There was a half-pipe for local skateboarders. Dangerously Delicious Pies sponsored a hands-free pie-eating contest and the grungy ex-funeral parlor turned lounge, Rock and Roll Hotel, pumped music all day.

Zach and I got to meet so many people — tourists, locals, business owners, and artists. One gifted performer specialized in Egyptian belly dance, and she was quite a ravishing entertainer. Dressed in a red chiffon hip scarf, the Arabian beauty swayed her hips and shimmied her body rhythmically to the cheering audience’s delight. I didn’t catch her name, but I promised to introduce myself the next time I see on stage.

There were also tons of local artists such as Pete Baker, and Flo Anito was strumming her guitar, singing her tongue-in-cheek ballad to the vacuum “No Dustbunnies.”

Flo is a classically trained vocalist and pianist and sang like a blue jay on a hot summer day.

The H St Fest was the best block party in town. There were tons of people and lots of random conversations. It was the best marketing event we could dream of and the word was definitely getting out that RUNINOut was about rides.

In the Fall, we provided support at the Marine Corps Marathon cheering runners and even offering free rides to spectators or exhausted runners who wanted to beat the (14th street) bridge. Runners had to maintain a 14 min/mile pace until mile 22 or else they would be taken off the course and bussed back.

The ending was great with Marines in their BDUs shouting “Oorah” and handing out the coveted Eagle, Globe and Anchor finisher medals. There were tons of photo-op moments, and we all had a blast, especially Kanita, who lost her voice screaming and cheering.

“The pedicab is great for marketing. You should take her on a spin on Halloween night and get more people to come aboard,” she suggested.

One thing about the intelligent mind of a great attorney — she was always a source of great ideas. And so was my reliable sidekick, Suzannah.

“I have an idea for an event.” Suzannah said. “Hold a reelection night party for Obama at the Rocket Bar in Chinatown.”

And November 6, 2012, President Obama and his running mate Joe Biden had easily gotten reelected and the GOP, it seemed, had become the grand old party of the past.

June 17, 2022
Prayers for Nepal

May 12, 2015

The views at the Georgetown waterfront were busy with paddle boarders launching from the Key Bridge Boathouse and lunchers enjoying the open patio seating at Sequoia and Tony & Joe’s Seafood Place. Bikers were crisscrossing the Capital Crescent trail on their way to Bethesda or Cabin John. Runners and strollers were enjoying the historic C&O Canal stopping at the numerous bakeries and coffee shops to grab a bite or to enjoy the rich, sweet aroma.

While kids were splish-splashing in the fountain and grown-ups were getting their feet wet, Sunita Amatya was sitting on the side of the river, praying for the thousands of lives lost thousands of miles away.

On April 25, 2015, a 7.6 magnitude earthquake struck the city of Kathmandu in central Nepal killing 9,000 people, affecting millions of lives, and causing $10 billion in damage.

“May the tragic and devastating situation get better with Divine grace. May all five elements of the creation (earth, water, fire, space, and air) be balanced forever and will there be no more natural disasters,” she chanted towards her Supreme Deity.

The common belief is that to experience enlightenment one must be quiet and sit motionlessly. But that couldn’t be further from the truth. Then as her prayers to Dharma were received, her devotion transformed to dance as hundreds of sightseers and gawkers were entranced by her majestic movements. But this was not a performance. Sunita was touching her dimension beyond her limited mind and body. It was an inner engineering language to express life energy while using the body as an instrument.

Suddenly out of the corner of her eye, she saw a spirited straggle of runners. Not just any runners that you would see spurting all over the pristine paths of D.C. But these exuberant runners were adorned in bright red Embassy Run shirts, matching their crimson red Nepali flags they were waving. The color symbolizes the brave spirits of the Nepalese people and the two triangular pennants represent the Himalaya Mountains and the two major religions: Hinduism and Buddhism.

The astounding sight was too coincidental to be a coincidence. She quickly rose and with the enlightened spirit of Buddha followed the throng to a neighborhood saloon on Water Street called Mr. Smith’s.

For a second, she wondered whether she belonged here. The pub was unassuming and low-key, and there she saw what seemed like a hundred road-weary warriors all dressed in crimson red, nursing a cold Dos Equis.

“Saw you guys running by the waterfront. Are you running for Nepal?” she asked gingerly.

“Absolutely, we’ve been running 13 miles and raising awareness for survivors of the earthquake,” I answered. “Are you from Nepal?”

“Why yes, I was just at the park praying and dancing for the plight of our people. And Prince Shiva led me down this path to join your gathering.”

“That’s quite poignant. We were devastated when we heard about the earthquake, and we wanted to use our run as a vehicle to raise awareness and funds.”

“Then Prince Siddhartha answered my prayers. My son, Sudin, and I are also raising money for recovery and relief, but our efforts to date have fallen short.”

“I think there are ways that we can collaborate. But first, tell me why dancing is so transformative.”

“Dancing helps us purify our thoughts and heart and heals us from physical and mental pain. It’s to let God in and to let go of any negativity — to attain bliss.”

“Wonderful, Audrey Pichmimi said. “Can you show us outside how you perform your dance?”

[ Image: Sunita-dancing-in-Georgetown-1024×689.png ]

Sunita showed us how to dance for enlightenment on the Georgetown Waterfront

The following Thursday evening, a couple of dozen revelers, runners, and members of the Newah Organization of America (NOA) amassed at Courthaus Social in Arlington to honor the people of Nepal, discuss earthquake relief opportunities, and enjoy music and dance.

Sudin plays Sax @ Courthaus Social

Sunita brought her talented son 16-year-old, Sudin who played the sax and sang traditional folk music. The music carried powerfully through the outdoor patio on a warm spring night, and many onlookers inquired about the cause — NOA was able to also receive generous donations from those who were deeply touched and wanted to show their support.

We charged $20 for entry which included a wide selection of appetizers. Jackie was instrumental again, spreading the word and getting people to book the event through her site, Bookalokal

Audrey, who was enamored with Sunita’s faith, returned to help raise money and to enjoy Nepali music.

By the end of the night, we were able to present NOA with a check for $1,000

Members of NOA receiving a donation from the Nepal Relief Fundraiser

“We are extremely grateful for your spirit of generosity,” said Ram Shrestha, president of NOA. “We will be able to provide medical supplies and build temporary shelters with these funds.”

“Thank you very much,” Sunita said. “This divine circumstance proves that praying and dancing is indeed transformative.”

“It’s our great pleasure, to serve a small part in this. I’m now a true believer in the power of spiritual dancing. My thoughts and prayers to the courageous people of Nepal.”

June 15, 2022
RUNIN — the Theme

RUNIN is not exactly about the joys (or pain) of running. It’s not about running out of food either. Did you realize that RUNIN is actually a back acronym? Huh? Let’s take a look at the qualities of the Ethiopian Diaspora.

They were all Resourceful in surviving tough living conditions and eventually found success in their business ventures. They Understood the local environment well and identified the target market audience before starting their businesses in Ethiopia. They had to Negotiate with business owners, investors and the local governments who at first had little faith in them. They had to be Innovative to find the right business that would fill a void. And they all made bold decisions but remained open-minded and nimble when they Navigated toward their goals.

Resourcefulness:

Resourcefulness is about using the full resource of tools and other people to solve problems and reach goals. When the devastating EF-5 tornado ripped through downtown Joplin, Americans from near and far rushed to lend a helping hand. Thankfully, there was no shortage of compassion and generosity. The AmeriCorps displayed resourcefulness by allowing me to build an online database that tracked donations and matched them with survivors and their specific needs.

When our team didn’t place during Startup Weekend due to lacking a technical co-founder, I had to rely on resourcefulness to find a developer who was flexible enough to fulfill our requirements.

When we reached out to restaurants, many were willing to have us photograph their dishes, but didn’t want the food to go to waste. So we decided to photograph the food in conjunction with events and allow our guests to enjoy it. The events also served to promote the restaurants and we were able to capture amazing photography of attendees enjoying the ambiance and cuisine.

R also stands for Reflecting on what’s important in this journey and seeing how we can make improvements. Deb Santos taught me how to truly reflect — learning to invest in myself and showing self-compassion regardless of my mistakes.

R also stands for Researching. The secret sauce for RUNINOut was the behind-the-scenes research that we did for each restaurant to ensure that the user would get the best results possible.

Understanding:

The Irish Republican Army who sought a united Ireland clashed with the British forces resulting in massive death and destruction. When I visited Belfast, I met a tour guide named Arthur Magee who talked about building bridges. For peace to start and the troubles to end, both sides had to build bridges.

“If you come nigh you will see a city where on a micro level, people are building bridges. The most important bridge that is been built is in each and every single person here. That bridge is between who you actually are and how you see yourself. Whether you’re part of the problem, looking back and blaming other people, or whether you’re part of the solution and reaching out and seeing other human beings, as exactly that, human beings.”

From a business standpoint, one must fully understand the environment, the target market, and the competition in order to build a successful business. The diaspora community had done their research — that’s why they were able to build a leading PR firm, a luxury day spa chain, and a rose farm despite facing steep odds and many doubters that were skeptical that such business ideas could flourish in Ethiopia.

I applied these lessons when I worked with restaurants and bars. When I tried to sell our services to the Irish Channel, they were also receiving bids from other providers. In order to stand out from the competition, I studied the pub’s clientele and target market to determine which sports teams they could affiliate with and which social events we could host.

When the Lebanese Taverna requested to host a belly dancing event with Arabian folk music, I immediately did my research to familiarize myself with the art of belly dancing — I would then need to be resourceful to find the right talent and audience that would attract a strong turnout so we could host many more events and raise money for charity.

Over the years, we ended up working with several different groups and hosted a wide variety of events: running, comedy, political, food blogging — spanning a diverse group of bars and restaurants.

In the end, hosting tons of events took its toll, and I had to honestly look in the mirror and realize that the boozing had gone to extremes and I needed to start tapering off.

Negotiating:

Many restaurants were receptive to our services but did not have the resources or the inclination to pay for them. So we found a clever way to negotiate by having them host our events and provide free food and other amenities. We often got paid, but we were willing to barter web and social media assistance for food, eatups, and fundraisers.

Negotiating is something that I’ve always done my entire adult life. Throughout my entire Navy career, I never seemed to get what I wanted so I had to negotiate for just about everything of value. Successful negotiating requires understanding the other side’s priorities, open communication, and settling differences.

Innovating:

My search for a technical co-founder led me to take a Greyhound to Vancouver to find a web developer who could create our site in Drupal. And once the framework was built, I had to stay current in both Drupal and WordPress by regularly attending tech meetups.

Innovating meant building a menu prototype for Burma Restaurant and Vapiano’s so customers can decide on their orders while waiting in line.

When RUNINOut got rejected by the GW Business Plan Competition, I had to find ways to gain traction with users. It was imperative that we were able to expand our reach throughout the entire city with innovative methods. That meant deploying a used pedicab to market our brand and acquiring loyal followers who would vote for us for Best of D.C. We won the “Best Restaurant App” award in 2012 and 2013, and my alma mater agreed to let us present in the Business Plan Competition after all.

Navigating:

Some people struggle to make a decision. Some may be very simple like what to wear, others are very complex like finding a new job. Many times, we’ll end up regretting the decision that we make, but the worst decision is making no decision. No decision can be a decision, also, but the main thing is you need to take some action.

Navigating means making a decision to go one way and to stay on course despite experiencing choppy seas. It also means making course changes if the path is not the right one for you, even if it means making a drastic change.

I wouldn’t be where we are today if I never got into a scuffle with my GWU classmate causing me to transfer out of the Executive MBA program to the Professional MBA. With more freedom and flexibility, I was able to enroll in a New Ventures class where the idea of RUNINOut came to life.

After working tirelessly for over five years, It was clear that it was time to change course. Hosting events was time-consuming and tiring, and there was usually excessive drinking resulting in anxiety and depression.

It also became clear that we needed to branch out further from the DMV (D.C. – MD – VA).

How we would achieve that and what would the next step would be, was still undecided. But it was clear that it was time to take a radical, new direction.

Wherever we would be going, it would sure be a magical ride that the universe has specifically earmarked for us.

RUNIN Ragged…

* * *

June 13, 2022
Ben’s Upstairs

August, 2016.

I was driving back from Front Royal, VA, the gateway to the Shenandoah National Park, when I got an unexpected call from a long-time restaurateur friend.

“Manuel, it’s great to hear from you. How’s the Iguina family?”

“Wife and kids are fine. We’re launching a new restaurant theme on H Street.”

“Really, Latin, Puerto Rican?”

“Neither one, I just got hired as the Director of Operations by Ben’s Chili Bowl.”

“Wow, chili and half-smokes – a local legacy. Congrats!”

“Yes, it’s a true iconic symbol, but we’ll be focusing on a totally different cuisine – Southern with a twist of Caribbean.”

“Sweet my friend, on U Street?”

“No, above the new location on 1001 H Street – we’ll be changing its name from Ten 01 to Ben’s Upstairs in “a few weeks.”

That makes a helluva lot of sense. The Ben’s name holds a massive amount of clout. What worked on U Street with Ben’s and Ben’s Next Door should work on H.”

“Yes, we’re thrilled beyond belief, and I would love for you to join our team.”

The following week, I met with Nizam Ali, owner and Vice Chair of the Ben’s Chili Bowl Foundation; Manuel and his Chef who hails from North Carolina, Quinton Mitchell. We formulated a plan to photograph their space and savory dishes, develop a website theme that captures their unique character and aggressively market the space to locals and tourists.

“H Street Fest is the biggest block party in D.C.,” Nizam asserted. “We want to launch Upstairs in conjunction with the Festival and hope that people from all over come in and sample our cuisine and experience our renowned, timeless brand.”

Similar to the iconic lunch counter on U Street with Ben’s Next Door, a historical American restaurant, Ben’s Upstairs featured a full service bar as well as a covered rooftop space offering stunning sunset views.

H Street was once a thriving economic corridor. But after the ’68 riots, the area was devastated. Similarly, U Street was ravaged to ruins after the riots. Businesses were damaged and smoldered, but Ben’s Chili Bowl stayed opened even through the many nights of curfew. Ben’s fed first responders and black activists, and served as a peaceful gathering place and safe haven for all.

Kay’s Jewelers and Morton’s Department Store burned down during April 1968 riots. Overall, more than 1,100 buildings in D.C. were damaged and the middle-class fled to the suburbs to seek safety and open space. People did not return for 20 years, and it wasn’t until the start of the 21st century that people began to invest in their community and redevelop the battered corridor.

That’s why Ben’s Chili Bowl is such a revered landmark. President Obama and national celebrities frequently dropped by to grab a bite, and for many world leaders, it’s a rite of passage after visiting the White House.

“Our slogan is Southern-influenced cuisine food with a hint of Caribbean flavors,” Nizam announced.

“Fried oysters Po-Boy with citrus aioli, fried green tomato BLT with ancho chile lime mayo, jerked salmon and lobster roll with arugula and roasted peppers, whole fried snapper served with coconut mojo are our featured dishes,” Quinton revealed. “And Manuel also assists since he’s from the enchanting island of PR.”

“Also love the stuffed yucca and green plantains as well as the mac ‘n’ cheese studded with crawfish,” Manuel shared.

“My father Ben was born in Trinidad and my mother Virginia is from Southern Virginia. We want our new menu to reflect the Ben’s family roots,” Nizam remarked.

“And the drinks are very much Latin/Caribbean featuring Bacardi mint Mojitos, Mezcal Margaritas, and Stoli Raspberry Sangrias,” Manuel informed. “Very comparable to my Little San Juan.”

“Thanks for all this timely information. I need to ask for a favor. “I have a friend who just arrived from Jamaica. Can you get her a job?”

“If she has a green card, she’ll fit right in,” Manuel replied. “And BTW, will you be inviting food bloggers like you did at Mio?”

“Super idea — food bloggers and social media influencers.”

[ Image: Orlando Darden.png ]

Orlando Darden Jr. @Ben’s Upstairs

Who me also a food model? Well when my good friend Chito invites me to join him as he samples a new restaurant’s menu, what else can I say but YES! At the two weeks old new #benschillibowl on H St. As I sample the variety of dishes, all I can think is that this restaurant has transcended it’s legendary staple of #chillihotdogs and fries! Very satisfied with the experience.

On Saturday, Sept 17, during the H Street Festival, Ben’s Chili Bowl welcomed eaters and spectators to the 4th Annual Half Smoke Eating Contest.

Tens of thousands streamed along the 11-block corridor looking to taste wholesome food and experience diverse culture and fun.

Half Smoke Eating Contest

What is unique about the D.C. half smoke? Is it because it’s half pork and half beef? Or is it Ben’s original spice mix that is a well-kept family secret. Or maybe because it’s grilled on both sides on a hot griddle until perfectly charred. Whatever the reason, the sausage placed on a lightly steamed bun, dowsed with yellow mustard, sprinkled with chopped white onions and smothered with the famous, generation-old chili sauce has become D.C.’s signature dish.

As usual, Virginia Ali, the Matriarch of the D.C. restaurant world, was busy running the restaurant, cooking half smokes and cleaning tables.

Eight lucky participants got to enjoy the sweet, smoky half smokes, grilled to perfection, to see who could consume them the fastest.

Mary Jones set a local record by devouring eight half-smokes in eight minutes — a feat that could put Joey Chestnut to shame.

[ Image: Screen-Shot-2022-02-21-at-8.56.57-PM-1024×557.png ]

Vida Ali congratulates Mary Jones for winning the Half Smoke Eating Contest.

Ben’s stage also showcased some of D.C.’s hottest local artists such as Rare Essence, Ozone, Renee and Wooty 95

After the contest and concert, fans filed into Ben’s to grab a chili dog with chili cheese fries or Upstairs to grab a Southern Caribbean sandwich paired with a Mojito.

A beautiful, full-figured woman with long, black hair and a thick, rich accent served me a Caribe cupcake with a Red Stripe.

[ Image: Kiomey Ben’s Upstairs.png ]

Kamara @ Ben’s Upstairs

“Thank you kindly Kimara. What a great time for you to start working here.”

“I’ll swing by shortly to see if you want another one.”

“Thanks, but one beer is all I’m gonna have today.”

“What are you on a diet?”

“I’m trying to taper off, and attending these events and festivals ain’t making it any easier.”

The festival was amazing and the launch was a smashing success. Now it was time to stroll down the avenue to watch other local talents and dancers perform. Cheers to H Street! This community has become a veritable playground for foodies and art and music aficionados alike.

I wanted to remain in this vibrant city and enjoy all the perks she had to offer — her culture, the restaurant scenes, the melting pot — but part of me told me it was time to move on..to head west towards the mountains and valleys, where I would find respite and healing.

Ben’s Upstairs looking out at the western sky

June 12, 2022
Vapiano
I applied for the GWU Business Plan competition in 2011 and 12 with high hopes that perseverance would pay off. After all, I had a couple of notches such as Startup Weekend in my belt, and unlike the vast majority of applicants, I actually had a real business that was gaining traction.

April 1 2012

Dear Chito,

I was personally very impressed with your business plan. Therefore, I was pleased that even though it was not included in the top 8, it was selected to serve as the “backup” in case one of the 8 teams selected chosen to advance to the finals cannot present on April 13.

My advice is to begin planning your oral presentation now and I will let you know as soon as we know for sure whether you will or won’t be presenting on the 13th.

I will be in touch as soon as I know more about whether the top 8 teams will all be able to present on April 13. Congratulations on being one of the “top 9” teams out of the 144 that entered this year’s competition!

John Rollins

Director, GW Business Plan Competition

Professor of Entrepreneurship

I took Professor Rollins advice and accepted the invitation to attend the April 2012 GW Startup & Internship Fair. The halls of the Marvin Center were filled with students some with blank stares mindlessly flipping pages, others on their laptops with Netflix streaming in the background. Despite their best attempts, they yearned for the lazy days of summer, but could not ignore the fact that midterms were just around the corner. Meanwhile, upstairs in the Grand Ballroom, there was lots of buzz for the next big thing. I arrived at the career fair with huge aspirations but tempered expectations. A flock of fellow co-founders from the D.C. meetup group as well as George Washington University classmates were also participating, and those adventurous self-starters were eager to explain their big ideas. There were many thoughtful conversations and face-to-face interactions with the rising talent pool from all over the metro area.

GW Startup & Internship Fair

One particular enterprising young man meandered through the crowd and over to my table. He was a cheerful happy-go-lucky sophomore who looked every bit a techie, but also a guy with a playful smile. “Hello, I’m Zach,” he introduced himself gleefully.

“Nice to meet you. Are you from here?”

“Originally from California, but went to high school in the South. I’m passionate, over-caffeinated and goofy, some say.”

Zach Peirce

Zach geeked over the pictures of food and wanted to hear more about our dish repository.

“I love discovering new places and tasting different types of food, and I’m a technical product guy, so this could be the right fit.”

“Are you sure the startup world is the right move for you as opposed to interning for Uncle Sam down the road?”

“I’m more enamored by the startup life than working for the government.”

“How ‘bout environmental activism – there are tons of opportunities in town.”

“I’m a business student, so I’m all about process improvement. I have lots of innovative ideas that I would like to see put to work and don’t have the patience for the government to implement them. Again, I’m here so I can effect immediate change.”

I described to Zach the whole concept of the Vapiano ordering system. “You get a store charge card as you enter, and then you walk up to different stations to order pasta, pizza, antipasto, salad and drinks, scanning your card at each station. Often you have to have to queue up for 15-20 minutes before you even get to order from the line cooks, so it’s important to have your selection ready. If you’re not a regular customer, it can be difficult to know what type of dish to order and what toppings and ingredients you want.

“So we should feature each dish online and break it down by specific type and category and then list all their ingredients. Then customers can preselect their preferences and taste and the site will show them the name and picture of the dish which they can show to the cooks.”

“How will customers access the site?”

“We can provide the QR code to customers when they queue up, and they can use their phones to make their seamless selections.”

The following week, Zach and I spent an afternoon at Vapiano like food nerds, snapping pictures of dishes as they were prepared. Lunchtime was crush time from a rush of mindless govies, so major kudos to the white coats who let us photograph the dishes while juggling orders from impatient customers. The work was exhausting but stimulating, and the best part, the starving sophomore and I were able to sample several dishes that are renowned across Italy.

“What’s next? I’ve eaten my share of fettuccine to last the whole school year.”

“I’m afraid there’s plenty more pasta on the horizon. Now we gotta do all the grunt work.”

We headed to the Gelman Library on campus to post the dishes and categories on our site. There we met up with my friend and fellow entrepreneur JD Pagano. A software developer by trade, JD recently returned from a two-year stint in the Peace Corp.

“This country is very grateful to its veterans. But we need to appreciate the service of the Peace Corps, also. How did you enjoy your tour?” I asked.

“Very meaningful and impactful service. The experience was life-changing.”

“That’s awesome. Anywhere exotic?”

“The beautiful country of Kyrgyzstan in Central Asia.”

“Was there lots to see and do?”

“Absolutely. Great place to hike and ski. Loved the traditional Kyrgyz dancing and amazing folklife.”

After the three of us got done adding the content to RUNINOut, we planned the next step.

“Let’s organize a food tasting event at Vapiano’s for later this month,” I suggested. “We want people to test out our platform.”

“Great idea,” Zach said. “Just advertise on campus that they’ll be free pizza, and you’ll get a ton of students there.”

“College students are not the right audience for our survey. We’re looking for young professionals in their 20s and 30s with more refined taste,” I replied.

JD started creating an event on Facebook. “I can ask my friend Misha to help promote it. Between the two of us, we know a ton of people in that demographic.”

Together we sent out a boatload of invitations to our friends from that category, and we were delighted to see a few dozen foodies and govies show up with curious minds and ravenous appetites.

In the beginning, the three of us stayed busy doling out dishes of Carbonara and Margherita. But once everyone was served, we were able to mingle and obtain feedback.

I approached a cute girl with long black hair. “So you must be Misha, JD’s friend who you met in Kazakhstan.”

Misha chuckled. “You got the right girl, but the wrong stan. It’s Kyrgyzstan not Kazakhstan.”

“Oh so sorry, Kazakhstan was the country portrayed in the movie ‘Borat’ — a lot different than Kyrgyzstan where you served.”

“No worries, almost everyone gets the names mixed up. The Peace Corp recently left Kazakhstan and hopefully, there’ll be no more mockumentaries.”

JD Pagano & Misha Davies

Kanita Williams left her job early from the D.C. Superior Court and made the 10 minutes walk over.

“The pizza is awesome, but not great for someone on a minimal-carb diet.”

“You should meet Orlando. He’s a personal trainer and runs a company called Bodyfit D.C.”

Orlando walked over to introduce himself. “Nice to meet you. Where do you currently work out?”

“LA Fitness but with work requirements, I find it challenging meeting my fitness goals.”

“Skip the gym and get an awesome workout outdoors. Come join me for a boot camp workout three times a week. We do high intensity interval training.”

“But my schedule at the court is so unpredictable. Can you be flexible?”

Kanita and Orlando

“Absolutely. Daily exercise is a gift that enables us to experience the gift of life more abundantly. I would be happy to get you started.”

Vapiano’s Meetup

A woman in her early 30’s with dirty blonde hair and a beaming smile took a bite of her pasta. “Mmm, the Pasta Basilico is cooked perfectly, al dente.”

“Tender but firm is how I like it, too. So what do you think of this crazy concept?”

“Not a fan of having to wait in line and returning to my table, only to find out that my friends have already started digging into their Greek salads. But I like how your site helps customers choose their orders while they wait.”

“Super to hear. Zach and I spent last week, photographing each dish and then painstakingly adding them to the site.”

“Wow, just the two of you? There’s a ton of different dishes here.”

“Yes, my co-founder, Senodja, is deployed to Camp Arifjan, Kuwait, and Kanita is busy clerking in the D.C. Superior Court. So we have room for one more.”

“I think this would be fun. My name is Suzannah by the way. I’m a foodie just like you, and also an entrepreneur, specializing in marketing and business development.”

“Super Suzannah, maybe we can help each other. We could use help reaching out to restaurants, and you can gain priceless experience working with a budding startup.”

PHOTO GALLERY
June 8, 2022
Alba Osteria

I was going for a run around Chinatown and Mount Vernon Square when I sensed the unmistakable gamey smell of roast pig. I followed the scent and arrived at an outdoor patio with a bocce parklet on I Street. A small crowd was enjoying happy hour while a suckling pig turned a crisp brown on a spit roast.

I’ve never played bocce, but I knew it started in Italy, and it’s really taking off in the US. What struck me was seeing a famous chef joining in on the fun. How could I not recognize him – the renowned chef from Al Dente with his signature spectacles, white coat, long apron, and familiar smile.

“Chef Donna?”

Chef Roberto Donna & Angie Duran

“Si, unico e solo”

“From Galileo and Al Dente?”

“Among many others, yes.”

“Nice to finally meet you. I’ve heard wonderful things about you. So you’ve moved to up-and-coming Mount Vernon Square.”

“I’m excited about this locale. Hotels and condos are going up and people are taking a chance. We want to be their neighborhood restaurant.”

“Who did you bring along?”

“Well, Amy Brandwein, my Chef de cuisine, who worked with me from Galileo, and Angie Duran my manager from Al Dente.”

Please join us, grab a piece of pork and crackle and check out our enormous space,” said Angie, as she opened the door and welcomed me in.

“The name Alba refers to a town in Roberto’s native Piedmont. With 226 seats, we are Chef Donna’s largest restaurant thus far. To make the atmosphere feel more intimate, we have sectioned spaces throughout, like a pizza bar, a dining room enclosed in a wine cage, a 12-personal communal table for chef dinners, and of course a 62-seat bar area with local beers and four wines on tap plus more than 200 Italian bottles.”

“Totally rad, this bar space would be perfect to host an event.”

“Well, I’m also the event manager so just let me know when and the size of the group.”

“We normally draw a large crowd and the majority of us are foodies, so providing complementary apps and side dishes is part of our MO.”

“I can definitely ask my boss Hakan (Ilhan) if we can provide some panini and pizza. Our oak-fired pizza oven turns out pies super fast. But we’ll want to make sure that our bartenders will stay busy.”

“Of course, we’re a very social group, some even brokering deals. So every one of us will have a drink in the hand, and for people like me, they’ll have two.”

“Perfect our happy hour is from 4-7 pm when draft beers are $4 and select wines by the glass are $5.”

“Quite impressive. Is all this information plus your food and drink menu updated on your website?”

“We try our best. But we have a lot on our plates at the moment.”

“Well if we shoot pictures of the event as well as your dishes, we’ll share them with you so you can post on your site and social media.”

On Sept 30, 2014, the turnout for our event was phenomenal with nearly 100 people in attendance.

Chris Cooks is an IT consultant, social media enthusiast, networker, and self-professed comic genius. I met him at a PR Flacks happy hour, a meetup for PR professionals and communicators, and he has attended a few of our events over the years.

Chris and I bellied up to the bar sipping on our Belgian-style pale ales. “Hey Chris, are you all caught up on watching ‘Game of Thrones’?”

“Finally, can’t wait till next week and see which characters survive the series.”

“Well, I haven’t had the pleasure of seeing any shows in a long time, so please don’t spoil it for me.”

“I envy you, cuz you still have a lot ahead to look forward to.”

Angie Duran was busy running back and forth to the kitchen picking up appetizers and keeping guests happy.

“So Alba Osteria prides itself on authentic Northern Italian cuisine from the Piedmont region, the home of Chef Donna. The region abounds in land for grazing animals and for wine production.”

But braised meats, veal, and beef dishes from Piemonte cattle were not the only staples served.

For the first time in her life, Judy Castiglia ate escargot “Mmm, I love the taste and texture. And it goes well with the parmesan risotto.“

Next Judy tried to grab a baked octopus in creamy polenta from Angie, but they went fast.

“I’m embarrassed as an Italian to say I have never tried polenta. Argh!”

Angie Duran serving Baked Octopus in Creamy Polenta

Wayne Manigo scarfed down a capunet (cabbage-wrapped braised duck). “Yeah, there’s only two HBO shows I like better than GOT – that’s ‘VEEP’ cuz it satirizes the political world, and ’The Wire,’ cuz it got it all right about Baltimore.”

“Baltimore is a city that I haven’t spent much time visiting. But maybe she’s the next terrain.”

Christine Bach grabbed a slice of veal carpaccio with citrus oil. “It’s a beautiful place — The Inner Harbor is one of my favorite. There’s a lot of wonderful Italian eateries there.”

Judy, Chris and Wayne

Prior to becoming a chef, Amy Brandwein was doing political research for a lobbying firm in DC. Growing up in Arlington, VA, her dad was a good home cook and vegetable gardener who was always inspiring her. So when she came to the fork in the road of her career, Amy decided that rather than go further into politics, she would pursue the field that she had a passion for. She attended L’Academie de Cuisine and then applied for an externship at Roberto Donna’s Galileo. In 2000, she started in the pastry department, eventually becoming a saucier, then moved up to be a sous-chef. Then in 2005, she was named Donna’s first chef de cuisine.1

“Amy has a passion for Italian food who goes to the bottom to really find the heart of it,” said Roberto. “She’s very driven and likes to make her point in the kitchen.”

Wayne picked up a piece of house-made salami from the imported Charcuterie board “So Chef Amy, how is it like working for a James Beard Award-winning chef?”

“Roberto is an amazing chef who is intense and highly demanding. He taught me to be true to myself and to my cooking. I definitely learned a lot from him.”

Judy raised a glass of Barolo wine. “So Amy, you’re really shaking things up. Wish there were more innovative female chefs like you.”

“Some people call me Roberto’s sidekick. I don’t think so. I’m his chef, not his chic. I run his kitchen, and that’s a huge responsibility.”

“We’ll drink to that!” Chris raised his pint of pale ale.

Jason “Foodgeek” was enjoying a chestnut trifle pasta dish. “The food is fresh. Who sources your produce?”

“We buy from local farmers’ market or cooperatives, specifically what’s in season — we have a passion for responsible and locally sourced ingredients.”

Chef Amy Brandwein meeting guests

“This is wonderful Amy. Thanks to you and Angie for making this an incredible experience,” Jason said.

“Yes, I definitely feel like we’re in a family-run restaurant in Alba, nestled away in the hills of Piedmont, enjoying traditional cuisine,” Judy said as she dug into the braised beef and beef jus, sprinkled with bone marrow.

“Well come back and join us on Thursday nights for Chef’s Table. It’s a six-course tasting menu where I want to go beyond cooking and create an experience with flavor profiles and wines to enhance the cuisine. The menu will draw from all parts of Italy and incorporate a lot of fresh, sustainable ingredients in both the cooking and cocktails.

June 4, 2022